Antioxidant Salad
This immune-boosting, anxtioxidant salad recipe is great as a main meal or side dish feature spring and fall foods that are full of flavor.
Common Allergens & Sensitivities:
Contains: Nuts | Citrus
Free From: Gluten | Dairy (all) | Eggs | Soy | Corn | Nightshades | Sugar
Time: 20 minutes
Serves: 4 full salads or 8 side salads
Ingredients
1 small head green cabbage
1 large red beet
1 bunch lacinato kale (Tuscan or dinosaur kale)
1 cup pecan pieces
½ cup robust olive oil
½ cup kombucha (Recommended: GT Synergy Gingerberry)
1 lemon, juiced
1 tsp turmeric
1 tsp thyme
½ tsp freshly grated ginger
1 tsp + more to taste Himalayan or Celtic sea salt
½ tsp fine ground black pepper
Directions
Using a hand grater or food processor, shred the cabbage and grate the beet. Remove the ribs from the kale and coarsely chop into bite size pieces.
In a large mixing bowl, combine the cabbage, beets, kale, and pecans.
In a small mixing bowl, whisk together the olive oil, kombucha, lemon juice, turmeric, thyme, salt, and pepper. Drizzle the dressing over the vegetable mix and toss to evenly coat.
Chill and serve as a cold, raw salad.
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